Page 1 of 2 12 LastLast
Results 1 to 10 of 15

Thread: Cleaning birds

  1. #1
    Apprentice

    User Info Menu

    Default Cleaning birds

    Saturday morning is fast approaching for this WMU

    My dogs are ready to roll! We got out for a little early goose and had some good times.

    When cleaning your birds, what is everyone's preferred method?

    My dad has a duck plucker and a scalding vat that I listed in the 'for sale' section on this forum. I tend to breast my birds out and won't be using these pieces of equipment.

    What does everyone else do as their preferred method?

    For a yummy follow up, how are you looking forward to cooking your first birds of the season?
    HR UH Wyckoff's RedRooted Mud Puppy JH WCI RN - Reba
    HR Markwell's Ups A Daisy JH WCI RN - Jada
    HR UH Tullamore's Gunsablazing CGN CDX SH WCX - Burly (2003-2017)

  2. # ADS
    Advertisement
    ADVERTISEMENT
     

  3. #2
    Member for Life

    User Info Menu

    Default

    I usually breast them out cutting the breasts into cutlet size portions.... I take the legs and place them in the crockpot with a little bit of spices this allows me to have some great tasting meals while utilizing most of the bird meat.
    "Everything is easy when you know how"
    "Meat is not grown in stores"

  4. #3
    Just starting out

    User Info Menu

    Default

    Early season I breast out the ducks and remove the legs and thighs, I usually put the legs and thighs in a bag in the freezer until I have enough for a meal and then put them in the slow cooker with bbq sauce and eat them like chicken wings, the breasts I often pound out fill with a firm cheese/jalapeno/sundried tomatoes roll it up and wrap a strip of bacon around it and cook it on a grill mat on the bbq, or just pan fry in bear or bacon fat and slice thin. Late season I dry pick some nice birds, I like brining them in salt water and then putting them on a rotisserie on the bbq putting a case iron frying pan underneath to catch the drippings while frying up potatoes in it.

  5. #4
    Member for Life

    User Info Menu

    Default

    I'm a good ol' plucker from a long way back LOL. I do them the same way Grandpa and Dad taught me,pluck 'em,gut 'em,stuff 'em with ordinary poultry dressing and roast them like chickens. Bon Appetite.
    Remember May 1,2020 when they say "We don't want your hunting guns".

  6. #5
    Just starting out

    User Info Menu

    Default

    X2 especially with puddle ducks. We roast them with a whole onion inside and sometimes bacon on the outside. Later in the season we skin divers and bottle them, super tender.

  7. #6
    Loyal Member

    User Info Menu

    Default

    I usually pluck by hand or skin then butterfly them by cutting the back with shears. Makes for easy cleaning of smaller birds. Then I rinse them well and let them sit in the fridge for about a week before I cook them with whatever recipe I feel like trying. Or freeze them.

  8. #7
    Has all the answers

    User Info Menu

    Default

    geese i breast and take out legs and wings without worrying about the guts.
    ducks i usually pluck, gut and freeze.

  9. #8
    Has too much time on their hands

    User Info Menu

    Default

    My ducks are breasted, legs removed and heart and gizzard removed.

    Giblets go in a soup, leg meat goes to chilli and the breasts are brined and cooked like steak.

    Sent from my SM-G973W using Tapatalk
    How is it one careless cigarette can cause a forest fire, but it takes a whole box of matches to light a campfire?

  10. #9
    Apprentice

    User Info Menu

    Default

    Some great things to consider, thanks for sharing!
    HR UH Wyckoff's RedRooted Mud Puppy JH WCI RN - Reba
    HR Markwell's Ups A Daisy JH WCI RN - Jada
    HR UH Tullamore's Gunsablazing CGN CDX SH WCX - Burly (2003-2017)

  11. #10
    Member for Life

    User Info Menu

    Default

    Today, I did things a little different and put the breasts on the BBQ..... I let them sit in a marinade (salt, pepper, olive oil) for a night.... Placed them on the BBQ on high heat for 8 minutes on each side..... Took them off, let them sit for a few minutes before I cut them up, taste and look great
    "Everything is easy when you know how"
    "Meat is not grown in stores"

Page 1 of 2 12 LastLast

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •